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The Ultimate Vanilla Cupcake - Test Baked by 50 Bakers and Counting

The Ultimate Vanilla Cupcake - Test Baked by 50 Bakers and Counting
“This is it, Stef!! This really, really is the ULTIMATE Vanilla Cupcake Recipe!!! I can’t believe we finally found it, but I know in my cupcake-loving heart that we did. I will honestly be dumbstruck if this cupcake isn’t the ultimate because I can’t imagine a more perfect vanilla cupcake.” That was a quote from Kate Dorman, one of the Vanilla Cupcake Recipe Cupcake Project Explorers (my team of 50 test bakers that helped perfect the vanilla cupcake recipe by baking three rounds of cupcakes and providing feedback). You should know that the Explorers did not go easy on me. I learned that, for the most part, the Explorers wanted the Ultimate Vanilla Cupcake to be light and fluffy with an intense vanilla flavor. The recipe that I created for round 3 (the one that you read the quote about above) took all of the Explorers’ feedback into play. Here’s what some of the other Explorers had to say about the Ultimate Vanilla Cupcake Recipe: Products Related to The Ultimate Vanilla Cupcake Recipe

» The science behind cupcakes » Spatula Magazine Baking cupcakes is a science as well as an art. Most of us have probably discovered the hard way that you can’t just spontaneously make up a cake recipe. So have you ever wondered, where did those magic numbers in the recipe book come from? I’ve researched many different cake recipes, in search of the perfect one, and one day was delighted to learn (from this clever book) that there are some very good rules for making cake recipes. 1. But does it work? Rule 1 Let’s start with 420g flour (that’s 3 cups). Rule 2Now for the eggs and the milk. 4 extra-large eggs weigh about 240g. Rule 3This is easy, we just add 240g of butter. Baking PowderLastly, the rule for adding baking powder is to add 1tsp of baking powder per cup of flour. And, we have a recipe! 3 cups of flour 2 cups of sugar 240g butter 3/4 cup milk 4 extra-large eggs 2 tsp baking powder (Moirs is a good brand) a pinch of salt (salt brings out the flavour in the cake, believe it or not) Heat your oven to 180 degrees.

Formas para Chocolate, Cupcakes, Confeitagem, Embalagens, Bicos Acompanhe as novidades da DoceArt em nossa página na rede social. Faça parte da nossa comunidade. Recipe: Alison Holst's Lemon Yoghurt Cake Last updated 05:00 07/03/2012 This is a great go-to recipe. It is very quick and simple to prepare (you can literally get the cake in the oven within five minutes of starting) and, most importantly, makes a delicious, moist cake. Served warm with whipped cream or icecream it makes a great dessert, or it is equally enjoyable cooled then dusted with icing sugar (or iced if you prefer) and served with tea or coffee, or packed in lunches. Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork. Lemon Yoghurt Cake a 21cm ring cake: 1 1/2 cups sugar Rind of 2 lemons 2 large eggs 1/2 cup canola or other light vegetable oil 1/2 tsp salt 1 cup yoghurt 2-3 Tbsp lemon juice 1 1/2 cups self-raising flour oven on to 190 degrees Celsius, or 180C if using a fan oven. you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Ratings & Reviews

Cupcake Bakers Association :: Cupcake Characteristics Cupcakes have a distinct set of characteristics that have earned them that name, but it isn’t just the obvious. Yes, when dealing with a cupcake, one can be certain that a measure of cake will be presented in cup form. However, there are so many variations that, despite the simple template, one cupcake will be far different from the next cupcake. So what exactly makes a cupcake what it is? It’s basic ingredients. The flour forms the weight of the cupcake and the spongy material that softly gives way to hungry teeth. These are the basic ingredients that will remain the same for the vast majority of cupcake variations. That is just one example of how a change in cupcake selection will bear a much different culinary experience. One of the key aspects of any cupcake is maintaining the right texture of the cake itself. The rest is choice of flavor and embellishment.

Produtos | Blog do Chef Esta tábua possui uma superfície de corte durável, que não prejudica o fio de sua faca e ideal para todos os tipos de preparo de receitas. Para dobra-la é muito simples, aperte a alavanca e os lados do tabua se dobram formando uma rampa conveniente para comida picada. As funcionalidades dessa nova versão da Chop2Pot ( soft-grip) acompanham uma alças ergonomicamente projetado com bordas antiderrapantes e apertos de dedo. ‘Dobradiças longa vida que permitem que a placa seja dobrada um número quase infinito de vezes sem quebrar. A superfície de corte é feito de polipropileno durável de alta qualidade que não vai prejudicar as facas. Na parte inferior possui tirar antideslizantes de borracha moldada mantendo a placa com segurança e firmemente no lugar durante o uso. No site: Compartilhe Fazer biscoitos e bolachas com esses cortadores de plástico será divertido e fácil!

Chocolate, Hazelnut and Coconut Mousse Cakes Baking and cooking for me are often times much more than just eating. Particularly with baking. I enjoy the process of thinking about ingredients, scaling, folding and finishing. It’s very therapeutic for me in a way that it almost feels like a necessity. “What will happen to you now?”, asked my brother once I told him about all the test results that came back to me last week. For the last few months that I have given up gluten, going shopping has been like going to the candy shop. It seems ironic how gluten, which for years has been the essence of my work and also life, has turned out to be not so good for me. So as I told my brother, here I am, baking away. Chocolate and Hazelnut Biscuit makes 1/2 sheet pan 180 grams egg whites185 grams muscovado sugar75 grams sugar150 grams hazelnut flour20 grams cocoa powderpinch salt225 grams butter, melted or coconut oil Whisk together the egg whites and the sugars. Line half a sheetpan with parchment paper and spread the batter evenly. Coconut Mousse

cupcake recipes photo courtesy of emmyboop I think by far one of the most popular cupcakes are Red Velvet Cupcakes. Red Velvet Cupcakes are by far my favorite kind of cupcake. First some background. Red velvet cupcakes traditionally come with boiled frosting which happens to be my favorite kind of frosting. 2 1/2 cups sifted cake flour1 teaspoon baking powder1 teaspoon salt2 tablespoons unsweetened cocoa powder2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)1/2 cup unsalted butter, softened1 1/2 cups sugar2 eggs, at room temperature1 teaspoon vanilla extract1 cup buttermilk, at room temperature1 teaspoon white vinegar1 teaspoon baking soda 1. 2. 3. 4. 5. 6. The reason why I love red velvet cupcakes so much is because of their rich and deep flavor. There are many red velvet cupcake recipes floating around, but the one that I gave to you should really be excellent.

Chocolate Oatmeal Pudding Breakfast Cake Recipe: Great for Dessert too! The hardest thing about this recipe was finding a name for it. This was supposed to be pancakes, obviously this did not turn into pancakes. Not even close. This is a kind of pudding cake, with the texture of a flourless chocolate torte, yet with the oats it is more grainy than that. So let’s have chocolate cake for breakfast. This recipe happened by mistake. I packed up my measured mistake and labeled it. One bright and cheery morning my son woke and asked for chocolate pancakes. We couldn’t get enough of it. Don’t forget lots of fresh berries, whipped cream and pomegranate seeds. Here is how the chocolate oat porridge transformed into a cake: the oatmeal that we did not eat I pressed into a baking dish. For those of you who bake often with coconut flour then you know it absorbs huge quantities of liquids. Have fun with cake shapes: You could also use silicone molds, cupcake pans. Please do not hesitate to have this for dessert too. Also don’t forget to add more chocolate. Ingredients

almond cake à la London Bakes I really did have full intentions of getting at least one more recipe up before we take off, but alas my days have been way too short and my list of things to do much too long. Lucky for me the lovely Kathryn from London Bakes has come along to help out by means of this beautiful almond cake recipe! London Bakes was one of 2012's greatest blog discoveries for me and Kathryn is the first of a very talented crew I have lined up for guest posts over the coming weeks. Please make sure you check out Kathryn's site, there's all kinds of deliciousness over there. Hello lovely readers of My Darling Lemon Thyme! I'm delighted to be here while Emma is putting the final touches to her book. While Emma prepares to head home to New Zealand, today I'm sharing a very simple little cake with you. In summer, I like to stir some fruit through the batter before baking – raspberries are a particular fine addition – but it is equally delicious when you just allow the almond flavour to shine through. 4 eggs

Late Summer Plum Cake recipe from Food52 Author Notes: I developed this recipe for my book, Farmers' Market Desserts. But because I tend to write long recipes, including all of the detail the reader might need, space ran short and this one fell victim to the editorial axe. A recent windfall of plums from a friend’s tree reminded me it was time to make this cake. I originally developed the recipe using the small, dense-fleshed prune plums that come toward the end of summer. I have been on a lemon verbena kick ever since putting the plant in my herb garden. Food52 Review: Plums don't need much, just a pillowy batter to encase them, to catch their juices and a little sweetness to joust with their tartness. Serves 8 Your Best Recipe for Plums Contest Winner! Popular on Food52 and Provisions Tags: farmers market, fruit, seasonal

Chocolate Buckwheat Cake I had some friends coming over last night for drinks and dinner. And then, one by one, each cancelled because their kids had gotten the flu that’s going around. So I was forced to eat all the lemons bars I’d made for dessert, which I didn’t think would keep until the rescheduled night. (Actually, they probably would. But I knew it would be hard to keep looking at that pan of untouched lemon bars for a full three days.) So I was flipping through Small Plates and Sweet Treats from Aran Goyoaga, and the section on “Winter Sweet Treats”, which is full of her trademark light-filled pictures just like her blog, cannelle et vanille, with plates of gorgeous produce, and landed on a cake with buckwheat and chocolate melded together. Because it was cold out and I didn’t want to risk the same fate as my friend’s children, I didn’t want to make the trek to the store for almond meal (also called almond powder, or almond flour), I made my own using some sliced almonds I had on hand. French Sugars

a hint of honey: Coconut Cream Cake This year I baked my own birthday cake. I have to admit, I didn’t mind one bit! I knew exactly what I wanted. I’d been dreaming about this cake that I’d spotted on Pioneer Woman some time ago, but never justified making, because it contained coconut. I give him credit, because even when he claims to dislike an ingredient, Dustin is usually willing to try at least one bite of anything. We all agreed that this cake is incredible. INGREDIENTSFor the Cake:1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)1 cup canola oil1 cup sugar5 whole egg, separated1 Tbsp. pure vanilla extract1 cup sweetened flaked coconut2 cups all-purpose flour1 tsp. baking soda1 tsp. baking powder1 cup buttermilk 1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional) DIRECTIONS1. 2. 3. 4. 5. 6. 7. 8. Makes 1 9-in. round, 3-layer cake. (Adapted from Pioneer Woman)

The Bojon Gourmet: (Gluten-Free) Nectarine Plum Almond Upside-Down Cake When I "graduated" from elementary school, our principal made a speech stating that by the time we young'uns made it into the work force, 50% of jobs would require the use of a computer. I assumed I would never fall into this category. The only thing computers were good for was playing Crystal Quest. I would never be caught dead working on a computer. Imagine my chagrin to find myself, 20 years later, the proud mama of an almost-three-year-old blog as my full time "job." Luckily, I have bojon friends like Jocelyn, an early-retired techie who finds picking through Blogger's CSS code "fun" and is willing to do so in exchange for gluten- and cow's milk-free baked goods. You may have noticed some of Jocelyn's cosmetic changes to this site in the past week (and there will be more to come!) The recipe hails from Everyday Greens, one of the first cookbooks I bought for myself from the UCSC bookstore. Fresh nectarines (and I added plums) nestle into a brandy and brown sugar caramel.

Seven Sins Chocolate Cake Not long ago I sampled a cake from a bakery that boasted seven forms of chocolate. "Seven Deadly Sins" they called it. It had two types of dark chocolate frosting, milk and white chocolate pastry cream, white chocolate curls... you get the idea. Since then I've been scribbling in my recipe journal and testing decadent flavor combinations; a bit of espresso here, a bit of whiskey there... Last week I finally pieced together what I consider the best of the best, and here you have it. Shall we meet the players? 1,2,3: The trio of pastry creams all work together without being overly sweet, and they all retain their individual nuances of flavor when eaten together. 4: Can we all agree that a "Seven Sins" cake should have Devil's Food as a base? 5: Milk chocolate marshmallow frosting - it's as good as it sounds, and probably a bit lighter tasting than you'd expect. 6: Dark chocolate drizzle is the perfect counter for the light-tasting marshmallow frosting. Preheat oven to 350 degrees.